So...how did the first week of random recipes go?
Chilled soba noodles: AWESOME
Butternut Squash Spinach Salad with Goat cheese and Balsamic: YUM!
Greek Chicken Roulades: Eh...
Spicy Pumpkin Bisque with Butternut Squash: ULTRA AMAZING!
Meatball Stroganoff: I've had better
So, I have already shared the Soba Noodles, I figured I could share the Spicy Pumpkin Bisque which I found in a Wegman's MENU that my mom sent me - with a few tweaks it was AMAZING!!
Spicy Pumpkin Bisque (with Butternut Squash)
6 Tbsp Butter (divided into 2 Tbsp & 4 Tbsp)
8 oz of Mirepoix (finely chopped onions, carrots and celery)
6 cloves of garlic
1 tsp curry powder
1 tsp cayenne pepper (less if you don't like spicy food)
1 cup brown rice ( I admit I used the pre-cooked stuff...yes..lame I know)
32 oz Veggie stock
1 can (15 or 29 oz) of pumpkin (depending on the thickness you want)
1/4 cup white sugar
dash of nutmeg
dash of cinnamon
1/3 cup pumpkin seeds
1. Melt 2 Tbsp butter in a medium pot on low with mirepoix. Cook for 15 minutes until veggies have softened.
2. Once veggies are soft add garlic, curry, cayenne pepper and cook for 2-3 minutes.
3. Add rice, stock and pumpkin puree. Simmer for 20-25 minutes.
4. Add remaining 4 Tbsp of butter and sugar. Add nutmeg, cinnamon, lemon pepper and garlic salt to taste.
5. Add pumpkin seeds
This is our menu this week:
Monday: On our own
Tuesday: Gnocchi with bacon, pesto, red peppers and asparagus
Wednesday: Brazilian Curry Chicken with Jasmine rice and snow peas
Thursday: THANKSGIVING! We will be sharing my fennel casserole, Butternut Squash with Candied Ginger and Cilantro, and Greenbeans with pecans
Friday: Spinach salad with goat cheese, butternut squash and balsamic vinaigrette
Saturday: Date, Shallot and Rosemary Chicken with Brussel sprouts
Sunday: NY Steaks, fennel casserole and kale
Sending Love from SoCal